Shelly's Recipe

Grilled Pork Chops with Basil-Garlic Rub

Category: Pork 1 - Chops and Steaks

4 bone-in ribeye (rib) pork chops, 3/4-inch thick

Basil-Garlic Rub:

2 cloves garlic, peeled
1 cup fresh basil, packed
2 tablespoons lemon juice , fresh
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Cooking Directions
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.

Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Makes 4 servings

Serving Suggestions
Top the chop with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired. Serve with slices of ripe tomatoes and mozzarella on a bed of arugula drizzled with balsamic vinegar and olive oil or with the Pantry Basil-Garlic Rub.

Pantry Basil-Garlic Rub

2 tablespoons extra-virgin olive oil
1 tablespoon basil, dried
1 tablespoon lemon juice , fresh
1 teaspoon coarse salt
1/2 teaspoon garlic powder, OR granulated garlic
1/2 teaspoon black pepper, freshly ground

Mix together oil, dried basil, lemon juice, salt, garlic powder and pepper in a small bowl. Spread both sides of pork with basil mixture. Let stand 15 to 30 minutes.
Makes 4 servings

Serving Suggestions
Rub makes enough for 4 chops. Grill over medium-hot fire until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.